📝 About This Recipe
Born in the bustling kitchens of Kolkata's Chinatown, Gobi Manchurian is the crown jewel of Indo-Chinese fusion, featuring crispy cauliflower florets tossed in a spicy, sweet, and tangy umami-rich sauce. This recipe balances the crunch of a perfect tempura-style batter with the pungent kick of ginger, garlic, and green chilies. Whether served dry as an addictive appetizer or in a silky gravy with fried rice, it captures the vibrant 'Desi-Chinese' soul in every bite.
🥗 Ingredients
The Cauliflower Prep
- 1 large head Cauliflower (Gobi) (cut into bite-sized florets)
- 1 teaspoon Salt (for parboiling)
The Crispy Batter
- 1/2 cup All-purpose flour (Maida)
- 1/4 cup Cornstarch (Cornflour) (plus 1 tbsp for extra crunch)
- 1 tablespoon Ginger-Garlic Paste (freshly ground is best)
- 1 teaspoon Kashmiri Red Chili Powder (for a vibrant red color without too much heat)
- 1/2 teaspoon Black Pepper (cracked)
- 1/2 cup Water (adjust for a thick, coating consistency)
- 2 cups Oil (for deep frying)
The Manchurian Sauce
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely chopped)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 medium Onion (finely chopped)
- 1.5 tablespoons Soy Sauce (dark soy sauce preferred)
- 1 tablespoon Red Chili Sauce (Hing's or similar Indo-Chinese brand)
- 2 tablespoons Tomato Ketchup (for sweetness and body)
- 1 teaspoon Vinegar (white synthetic or rice vinegar)
For Garnish & Finish
- 1/4 cup Spring Onion Greens (finely chopped)
- 1 tablespoon Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Blanch the cauliflower: Boil water in a large pot with 1 tsp salt. Add the florets and cook for exactly 3-4 minutes. Drain immediately and pat dry with a kitchen towel. They should be slightly tender but still have a firm snap.
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2
Prepare the batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, pepper, and a pinch of salt.
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3
Slowly add water to the flour mixture, whisking until you achieve a smooth, thick batter that coats the back of a spoon without running off too quickly.
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4
Heat the oil in a deep kadai or wok over medium-high heat. To test, drop a bit of batter; it should sizzle and rise to the surface immediately.
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5
Coat the parboiled cauliflower florets in the batter. Deep fry them in small batches to avoid crowding the pan, until they turn golden brown and crisp (about 5-6 minutes).
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6
Chef's Secret: For extra crunch, remove the florets when light gold, let them rest for 2 minutes, then flash-fry them again at very high heat for 1 minute until deep golden and ultra-crispy.
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7
Start the sauce: Heat 1 tbsp oil in a fresh wok over high heat. Add the minced garlic, ginger, and green chilies. Sauté for 30 seconds until the garlic is fragrant but not burnt.
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8
Add the chopped onions and sauté for 2 minutes on high heat until they become translucent. We want to maintain a slight crunch.
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9
Lower the heat slightly and stir in the soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well to create a bubbling, aromatic base.
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10
For the 'Dry' version: Mix 1 tsp cornstarch with 2 tbsp water to make a slurry. Pour it into the sauce and stir until it thickens and looks glossy.
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11
For the 'Gravy' version: Add 1.5 cups of water or vegetable stock to the sauce. Once it boils, add a slurry of 1 tbsp cornstarch and 1/4 cup water, stirring until the sauce reaches a silky, thick consistency.
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12
The Final Toss: Add the fried cauliflower florets into the sauce. Toss rapidly on high heat for 30-60 seconds so the sauce coats every crevice without making the batter soggy.
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13
Garnish generously with chopped spring onion greens and cilantro. Serve immediately while the cauliflower is at its maximum crunch.
💡 Chef's Tips
Always pat the blanched cauliflower completely dry before dipping in batter; moisture is the enemy of crunch. Use a high-smoke point oil like peanut or sunflower oil for frying. Don't skip the double-fry method if you want that restaurant-style 'crackling' exterior. Adjust the number of green chilies based on your spice tolerance; Indo-Chinese food is meant to be pungent but balanced. If making the gravy version, add the fried gobi only seconds before serving to keep it from getting mushy.
🍽️ Serving Suggestions
Serve 'Dry Gobi Manchurian' as an appetizer with a side of spicy Schezwan chutney. Pair the 'Gravy' version with Vegetable Hakka Noodles for a classic 'Combo' meal. Serve alongside Burnt Garlic Fried Rice for a smoky, savory dinner. Accompany with a chilled glass of Nimbu Pani (Indian Lemonade) to balance the spice. For a party, serve in small paper cups with toothpicks for easy snacking.